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Receta Emeril's Chicken Cacciatore
by Global Cookbook

Emeril's Chicken Cacciatore
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  Raciónes: 4

Ingredientes

  • 4 x Chicken thighs
  • 4 x Chicken drum sticks
  • 4 x Chicken wings Bayou Blast see * Note
  • 1/2 c. Flour
  • 1/4 c. Extra virgin olive oil
  • 1 c. Minced onions Salt to taste Freshly-grnd black pepper to taste
  • 2 c. Cleaned, stemmed, sliced shiitake mushrooms
  • 2 Tbsp. Minced garlic
  • 1/2 c. Dry white wine
  • 1 c. Peeled, seeded, minced fresh tomatoes
  • 1 c. Tomato sauce
  • 1 c. Chicken stock
  • 1 pch Crushed red pepper
  • 1 x Bay leaf
  • 2 x Fresh thyme sprigs
  • 1 Tbsp. Chiffonade basil
  • 1/2 lb Cooked fettuccine or possibly spaghetti
  • 4 ounce Grated Parmigiano-Reggiano cheese
  • 1 Tbsp. Finely-minced fresh parsley leaves

Direcciones

  1. Season the chicken with Bayou Blast. Season the flour with Bayou Blast. Dredge the chicken in the seasoned flour, coating completely.
  2. In a large Dutch oven, over medium-high heat, add in the oil. When the oil is warm, add in the chicken and brown for 2 to 3 min on each side. Remove the chicken and set aside.
  3. Add in the onions. Season with salt and pepper. Saute/fry for 2 min. Add in the mushrooms and garlic. Season with salt and pepper. Continue to saute/fry for 2 min. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mix to a boil. Stir in the red pepper, bay leaf, thyme and basil. Add in the chicken back to the mix. Reduce the heat to medium and cover. Simmer for 1 hour or possibly till tender.
  4. Serve over the pasta. Garnish with cheese and parsley.
  5. This recipe yields 4 servings.